Brian's sourdough breads consist of three main ingredients: flour, water, and salt. There are no additives, no preservatives, and no added yeast. Our bread is made the old fashioned way; in small batches and primarily by hand.
Starter is a natural yeast and is the base of sourdough bread. It must be fed daily and is then combined with more flour and water to create the "mother" dough, also referred to as sponge. The sponge proofs, or sits, a minimum of 12 to 14 hours before being used to make the bread.
To make the bread, the sponge is combined with flour, water, and salt, then mixed to the appropriate consistency so it can be formed into various shapes and sizes. Most of our breads are hearth breads, which means no pans are used. The dough is shaped, set on a baking tray, and then placed on a baking rack. The racks are then placed in a temperature controlled box known as a proof box.
Because there is no added yeast, it takes approximately 20 hours for the bread to rise. During this process, known as proofing, the natural yeast thrives on the sugars, developing the "sour" taste we know and love.
After the bread rises, each loaf is hand scored, giving the bread its unique pattern and unwanted expansion during the baking process. The bread is then baked to a prescribed color and steam is injected into the oven to give the bread its glossy, bubbly appearance.
Once the bread has baked and cooled, it is ready for slicing, packaging, and delivery. To get that "right out of the oven crust" place the bread in a warm oven for approximately 10 minutes.